Almost-Famous Chicken Lettuce Wraps
These are great appetizers, or as a main dish meal. I've also made them with ground chicken or ground turkey.
Dovetailing Tip: Use the prepared vegetables made ready on Meal 1.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| FOR THE CHICKEN: | |
| 1 | large egg white |
| 1 tablespoon | cornstarch |
| 1 tablespoon | chinese rice wine or dry sherry |
| 1 1/2 pounds | skinless, boneless chicken breasts, diced |
| FOR THE SAUCE: | |
| 2 tablespoons | oyster sauces |
| 1 tablespoon | hoisin sauce |
| 1 tablespoon | low-sodium soy sauce |
| 1 tablespoon | chinese rice wine or dry sherry |
| 1 teaspoon | toasted sesame oil |
| 2 teaspoons | cornstarch |
| FOR THE NOODLES: | |
| 2 | bundles cellophane noodles |
| peanut oil, for frying | |
| FOR THE STIR-FRY: | |
| 4 tablespoons | peanut oil |
| 3 cloves | garlic, minced |
| 1 teaspoon | minced peeled ginger |
| 1 | jalapeno pepper, seeded and minced |
| 4 | scallion ; 2 minced, 2 cut into 1-inch pieces |
| kosher salt | |
| 1/4 teaspoon | sugar |
| 1/2 pound | shiitake mushrooms,stemmed and diced |
| 3/4 cup | diced water chestnut |
| small lettuce leaves, for serving | |
| soy sauce, chili paste and/or hot mustard, for serving | |
Directions:
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.
Source: foodnetwork.com
